How to make it

  • Halve pumpkin and scoop out seeds. Place cut side down on rimmed baking sheet. Add sweet potatoes and about 1/2 cup of water. Bake at 350 degrees for about 20 minutes or until tender. Let cool slightly. Scoop out about 2 cups of pumpkin flesh and place in food processor or blender with sweet potatoes. Add buttermilk and blend until smooth.
  • Melt butter in large sauce pan. Add pumpkin and sweet potatoes, peanut butter, stock and seasonings. Stir in milk and heat through.
  • When serving, squeeze a little lemon or lime juice over soup and garnish with chopped peanuts, and cilantro or parsley, if desired.
  • (You can also use two tsp garam masala in addition to or in place of the spices)

Reviews & Comments 6

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    " It was excellent "
    Natina ate it and said...
    Best soup EVER!! Thank you!
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  • elgourmand 8 years ago
    Very nicely done. RJ
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  • MOCHAMO 9 years ago
    seriously!!!??? this is EVERY flavor I love!!!!!! OK, I need a cigarette now........
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  • wynnebaer 9 years ago
    Sounds great.
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  • pleclare 9 years ago
    Very nie!
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  • chuckieb 9 years ago
    That is a very, very nice soup recipe! Thanks for sharing!
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  • ravenseyes 9 years ago
    oh this is so on the menu for this Sundays dinner - pumpkin and sweet potatoes wow what can beat that but butter oh thats in the recipe too!!!
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